Coconut Dulce de Leche - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Andrew Schloss
This clever caramel sauce is made from coconut milk instead of the usual condensed milk.SERVING SUGGESTION: Over vanilla ice cream sprinkled with toasted coconut.
Ingredients
- 2 14-ounce cans unsweetened coconut milk
- 1 1/2 cups (packed) golden brown sugar
- 1/2 teaspoon coarse kosher salt
Instructions
- Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Transfer sauce to small jars. Cool completely, then cover sauce and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled.
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